| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Seafood, Main dish, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Green bell pepper |
| 1 |
|
Red bell pepper |
| 1 |
tb |
Olive oil, divided |
| 1 1/2 |
lb |
Scallops |
| 2 |
|
Garlic cloves; minced |
| 1 |
sm |
Zucchini |
| 1/2 |
|
Fresh lime; juice only |
| 15 |
oz |
Canned black beans |
| 15 |
oz |
Baby corn |
| 1/4 |
c |
Salsa |
|
|
Salt |
|
|
Black pepper; fresh ground |
INSTRUCTIONS
Preparation time = 30 minutes Cut onion in half lengthwise ans sliver.
Julienne peppers and zucchini. Cut scallops into thirds. Drain and rinse
canned beans and baby corn. 1. Preheat oven to 500F. Combine onion and bell
peppers in shallow baking dish. Toss with 2 TS oil. Roast for about 20
minutes, until vegetables are browned. Set aside. 2. Heat remaining 1 TS
oil in large nonstick skillet or cast-iron skillet over medium-high heat.
Add scallops and garlic and saut. for about 5 minutes. 3. Add zucchini and
lime juice and saut. for another 2 minutes. 4. Add black beans, baby corn,
salsa and roasted peppers and onions. Continue to cook just long enough to
heat through. Add salt and pepper to taste. Serve hot. Pass extra salsa at
the table.
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